How Long To Bake A Whole Chicken At 350?
If you’re searching for an easy, healthy, and convenient dinner, consider baking a whole chicken. Whole-baked chicken is easy to prepare, flavorful, and doesn’t require constant attention. However, it’s crucial to know the appropriate temperature and baking time when baking chicken.
So, how long does it take to bake a whole chicken at 350? If you’re also asking the same, lucky for you. This article discusses how long it takes to bake a whole chicken at 350 and more about baking chicken. Stay locked!
How Long To Bake A Whole Chicken At 350?
How long it takes to bake a whole chicken at 350 depends on the size of the chicken. But as a step guide, take 20 minutes per pound for every 3-8 pounds of chicken. So, a 3,4,5,6,7,8 pound whole chicken will take this long to bake at 350:
- 3-pound whole chicken – 60 minutes.
- 4-pound whole chicken – 80 minutes.
- 5-pound whole chicken – 100 minutes.
- 6-pound whole chicken – 120 minutes.
- 7-pound whole chicken – 140 minutes.
- 8-pound whole chicken – 160 minutes.
Note that it’s crucial to check your chicken’s doneness using a meat thermometer and not rely on the timing alone. Insert the thermometer into the thickest part of the thigh without touching the bone. Once the thermometer reads 165 degrees Fahrenheit, your chicken is considered fully cooked.
Not all chicken parts are the same; some are thick, while others are not. So, if you want an easy way to ensure every piece of your chicken is perfectly cooked, consider brining your chicken before baking.
Brining involves soaking your chicken in a saltwater solution overnight. This helps keep your chicken moist when baking in the oven so that every part is evenly cooked and your chicken is not dried. Brining also enhances the flavor of your chicken, making it juicy, tender, and flavorful.
How To Bake A Whole Chicken
To bake a whole chicken, you’ll need the following:
- One whole chicken (3 ½ – 4 pounds)
- 1 Whole garlic
- One fresh lemon
- Fennel or thyme leaves
- Lemon leaves
- Olive oil
- Salt and black pepper
- Pat the chicken dry using paper towels.
- Season the chicken skin with salt and black pepper.
- Combine butter, lemon juice, smashed garlic, fennel, and thyme leaves. You can add extra herbs like rosemary if you prefer.
- Pull the chicken skin away using your hands, then massage the butter mixture between the skin and the meat. Ensure you rub the mixture all over the bird.
- You can make incisions in the meat to assist the butter and herb combination in penetrating the meat’s inside.
- Stuff garlic heads, lemon, and fennel leave into the various chicken cavities. This will enhance the flavor of the chicken.
- Place your whole chicken in a baking dish and spread olive oil on the skin. This will create pleasant and crispy skin when cooked.
- Put the chicken in a 350 degrees preheated oven and bake for one to one and half hours or until the skin is crispy and browned.
- Ensure your chicken’s internal thermometer is 165 degrees before you can remove it from the oven.
- Rest your chicken for at least ten minutes before carving.
- Serve your baked chicken with your favorite accompaniment, and enjoy.
- Cover the roasting pan or baking dish with aluminum foil when cooking to retain moisture and prevent the chicken from drying out.
- When cooking, use a meat thermometer to determine when your meat is well cooked. Doing so will prevent overcooked or undercooked meat, which can lead to food poisoning.
- Let your chicken rest for at least ten minutes before carving and serving. This helps lock in all the juices, leading to more flavorful and tender meat.
- If you want extra crispy skin, baste the top of your chicken with oil or butter while it’s baking in the oven. This will help create a golden-brown and crispier exterior.
- To add more flavor and complexity, you can brine your chicken by soaking it in a concentrated saltwater solution for a couple of hours. Brining infuses moisture into your chicken and adds loads of delicious flavor.
- Remember to pat dry your chicken with paper towels before seasoning to help make it crispier on the outside and juicier on the inside.
- To make baked chicken more flavorful, consider stuffing it with herbs and other tasty ingredients like fresh lemons, garlic, or rosemary leaves.
- Avoid washing your chicken, as that can contaminate your sink.
- Thaw completely – if you’re using frozen chicken, ensure you thaw it completely by letting it defrost in the fridge for 1-2 days.
How To Carve A Whole Baked Chicken
- Remove the legs – slightly pull one leg away from the body and carefully slice the leg meat and skin. Use a little force to pull the leg away until you hear the hip joint crack. When the hip bone pops up, place your knife between the hip bone the rest of the body and cut to remove it. Repeat with the other leg.
- Separate the thighs and drumsticks – now separate the thighs and drumsticks by placing your knife on the natural line separating the two. Cut through this joint and separate the two pieces. Repeat with the other side.
- Carve chicken breast – carve along one side of the breast bone to remove the meat on that side. Place your knife along the line separating the chicken breasts and cut from front to back, pulling the breast meat away from the bone. Remove all the meat from the chicken breast and slice it into portions.
- Discard the rest – you can discard the remaining carcass or use it to make chicken broth.
What Can You Serve With A Whole Baked Chicken?
Here are side dishes that pair well with a whole baked chicken:
- Funeral potatoes.
- Honey-roasted carrots.
- Crockpot cheesy potatoes.
- Creamy mashed potatoes.
- Cajun chicken pasta.
- Sauteed garlic mushrooms.
- Beef Stroganoff.
- Easy roasted cauliflower.
- Cheesy cheddar broccoli casserole.
- Creamy potatoes au gratin.
- Pasta salad with broccoli.
- Orzo salad with feta.
- Easy roasted brussels sprouts.
- Air fryer broccoli.
- Asian noodle salad.
- Creamy garlic mashed cauliflower.
How long it takes to bake a whole chicken at 350 depends on the size of the chicken. But as a general rule, take 20 minutes per pound for every 3-8 pounds of a whole chicken.